Thai Beef Salad
LBC Food and Drink presenter Tom Parker Bowles creates a quick zesty salad that is perfect for a main meal in the summer.
Prep time: 15 min | Cook time: 5 min | Serves:4
Ingredients
2-3 dried Thai red chillies
6 Thai shallots, thinly sliced
1 good handful each fresh mint, coriander and Holy basil leaves
500 g thick-cut sirloin steaks
vegetable oil
3 tbsp fish sauce
3 tbsp lime juice
cabbage, to serve
Method
1. Heat a small heavy-based pan and dry-fry the chillies (with no oil) for about a minute – making sure they don’t burn and that your kitchen is well-ventilated. Remove from the heat and grind the chillies to a powder using a pestle and mortar. Set aside for the dressing.
2. Mix the shallots with mix with a good handful of mint, coriander and basil leaves. Lay them on a platter or similar serving plate.
3. Rub the steak with a little vegetable oil and season with salt and pepper. Preheat a griddle pan and cook the steak for 2 minutes on each side, then leave to rest for 2 minutes.
4. Slice the steak thinly and lay the slices on top of the herbs and shallots. Mix together the fish sauce, lime juice and 2 generous pinches of the ground chilli powder. Pour over the salad to dress it. Serve with cabbage.